WHAT’S HOT!
old-fashioned finger food is back in a PIG way!
ride the rainbow with this simple show stopper!
twists on takeaway faves are making waves in Aussie kitchens
rissole mashups like this make for a tasty new dinner idea
See our wine suggestion on page 126
all-star desserts collide in one knockout no-bake cake!
10-minute tuna mornay rice bake
A handful of store-bought ingredients, Like a jar of bechamel sauce and frozen vegies, get this cheat’s mornay on the table in 10 minutes flat – no joke!
serves 4 | prep 5 mins | cooking 5 mins Q E
425g can tuna in spring water, drained, flaked
150g (1 cup) frozen mixed vegetables
490g jar bechamel sauce
80ml (⅓ cup) thickened cream
2 green shallots, coarsely chopped
450g pkt microwave brown rice, warmed
120g (1½ cups) pre-grated 3 cheese blend
25g (½ cup) panko breadcrumbs
Extra virgin olive oil, to drizzle
1 Combine the tuna, frozen vegetables, bechamel sauce and cream in a saucepan over medium-high heat. Cook, stirring occasionally, for 2 minutes or until warm. Add half the shallot and stir to combine.
Preheat grill on high. Spread the rice over the base of a 1.5L (6 cup) baking dish. Top with the tuna mixture. Sprinkle with the cheese and breadcrumbs. Drizzle over a little oil. Grill for 2 minutes or until golden.
